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Last Updated on November 29, 2020
Pumpkin spice marshmallows are a must for Fall. The sticky sweet softness of a marshmallow mixed with cinnamon, nutmeg, and allspice, are a delight to eat.
When I shared that I was going to make pumpkin spice marshmallows with my guys, Mr. Bejelly’s ear perked up.
This was a surprise to me as he also isn’t big into pumpkin The little will eat anything sweet and I just love to hear him say “It’s good” and then watch him rub his little belly when he tries one of my recipes for the first time.
Last weekend we went out to our favorite farm to wander through the corn maze and each pick a fresh pumpkin to decorate for Halloween. Seriously this is one of my favorite family traditions that I look forward to every single year.
Most people don’t realize that pumpkin is one of the best sources of beta-carotene which you body converts into Vitamin A. It’s also a food that supports heart health as it also contains fiber and potassium.
You would think that making homemade marshmallows was hard, but really, it just takes patience like most other things in life.
This recipe uses a touch of pumpkin to give it a more authentic flavor and lots of pumpkin spice.
When I was cutting this up for the photo, the scent of the spices was overwhelming in a good way. Mr. Bejelly told me they tasted like the holidays and that they would work well in hot chocolate, dirty chai or tea, of all things (with booze mind you).
Learn more why gelatin is the one super food you can not afford to miss out on here.
So on to how to make Pumpkin Spice Marshmallows
Pumpkin Spice Marshmallows
- 1 teaspoon pumpkin spice
- 1 cup water
- 2 tablespoons pumpkin puree
- 3 tablespoons gelatin
- 1 cup honey
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon sea salt
- 1/2 teaspoon pure vanilla extract
- Line a 8 x 8 baking dish with parchment paper. Spread the pumpkin spice on the surface of the pan.
- In a large pot add the water and warm and then whisk in the gelatin until frothy.
- Add in the pumpkin purees, vanilla extract, sea salt, pumpkin spice and honey and whisk until well combined.
- Remove from the stove.
- Using a hand held beater on high, blend the mixture until it become light and fluffy and lightens in color. The mixture should also coat the beaters but not be stiff (meaning it may drip slightly). This can take 10 to 12 minutes.
- Pour the mixture into your lined baking pan and place in your fridge to firm up for 2 to 3 hours.
Serving Size:12 Servings
Amount Per Serving: Calories: 93Sodium: 102mgCarbohydrates: 23gSugar: 23gProtein: 1g
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I have never attempted to make my own marshmallows. Looks easier than I thought. I might have to give this recipe a try!
They’re super easy to make and I hop you love them hun.
These were so easy to make, and are delish!! We have been enjoying them in tea, and dandelion coffee:) Or just by themselves!!! I have been doing Paleo for a long time, but recently adapted to a more GAPS approach, for gut healing purposes for myself and family…. My little girl loves these. I have left brown rice in my diet because I have a little one who is still exclusively nursing and it keeps my milk supply up. so I am going to attempt to make rice crispy treats with this marshmallow recipe and organic puffed brown rice:) Hopefully it turns out amazing! Thanks so much for all of your wonderful recipes!
Oh Yum! I’m so glad you enjoyed it hun and if I ate rice, I would be all over that!
Ok.. i just made these and they turned out very chunky.. i took a pic of it and it looks like popcorn!! lol what did i do wrong?
hrmm. . . It might be the gelatin that you used. Did you use the gelatin in the red can?
Yep! followed to a T
How do I store them and how long will they stay fresh?
I keep them in my fridge and I’ve had some in there for 2 weeks and they’re fine!
Looks great! Question about the gelatin. I’m used to ‘blooming’ it in recipes. Is there any difference (would it make a difference)in just whisking the gelatin in hot water vs blooming the gelatin? Thanks!
I’ve never bloomed it before, so I’m not sure how it would work in the recipe. You would have to test it.